Creamy Zucchini Immunity Soup
Author: 
Recipe type: soup
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Ingredients
  • ½ cup dried split peas
  • ½ cup dried beans (I use lentils)
  • 4 cups water
  • 3 large onions, chopped
  • 8 zucchini, cut small
  • 3 leek stalks, chopped coarsely
  • 5 stalks of kale, stems removed, chopped finely
  • 5 pounds of carrots, juiced (4-5 cups)
  • 2 bunches celery, juiced (2 cups)
  • 1 cup cashews
  • 1 cup mushrooms, chopped
  • 2 teaspoons salt (or more, salt to your taste)
  • 1 teaspoon Italian seasoning
  • 1 teaspoon white pepper or any pepper to taste
Instructions
  1. In a large stock pot, add beans and split peas to water. Bring to a boil. Cook for 30 minutes.
  2. Add onion, leeks, kale, zucchini. Cook until slightly tender.
  3. Add carrot and celery juice. Simmer for 10 minutes.
  4. Remove 2 cups of the broth and add to a blender. Add cashews. Blend until smooth.
  5. Add cashew-broth mixture back to the soup.
  6. Add the mushrooms. Simmer for another 30-40 minutes or until the beans are tender.
  7. Add springs of parsley for garnish.
Recipe by Eat Write Pack Light at https://www.eatwritepacklight.com/creamy-zucchini-immunity-soup/